Lead and manage all culinary operations, including restaurants, bars, in-room dining, banquet kitchens, pastry, stewarding, and colleague dining.
Develop innovative, wellness-inspired, and commercially successful menus that align with Mövenpick and Accor brand standards.
Lead the ongoing development of the Beyond Meetings menu, creating creative, healthy, and sustainable culinary experiences for meetings, conferences, and events.
Foster a culture of culinary creativity by continuously introducing new dishes, seasonal menus, promotions, and dining concepts.
Drive food waste reduction initiatives and implement sustainable kitchen practices to improve efficiency while minimizing environmental impact.
Promote a sustainability mindset through responsible sourcing, waste reduction, local ingredients, and environmentally responsible culinary practices.
Be the champion of Food Safety & Hygiene, ensuring full compliance with HACCP, brand standards, and regulatory requirements across all culinary operations.
Ensure the highest standards of food quality, consistency, presentation, and guest satisfaction across all dining venues.
Turn your next project into something people can use. At SNOWTEE GLOBAL SERVICE CO., LTD, take part in real projects from user research and prototyping through testing and delivery. Learn through real tasks, explain your decisions and follow through on results. We prioritize candidates currently based in Thailand. Full-time, on-site in Bangkok. Target start by 30 November 2026. Office: Muang Thai-Phatra Complex, Building A, 16th floor. Apply with an English CV and one completed project: the problem, your contribution and the outcome. Contact Christine at [email protected]. Compensation will be discussed with the hiring team.
Recruit, coach, train, and develop a high-performing culinary team, creating a culture of engagement, accountability, and continuous learning.
Ensure all culinary employees are well trained and audit-ready for Brand Standards, Quality Assurance, Health & Safety, Sustainability, and Food Safety audits.
Manage food cost, labor cost, inventories, purchasing, and operating expenses to achieve financial objectives.
Maintain effective supplier relationships and ensure consistent quality of food products and ingredients.
Collaborate with the Food & Beverage, Sales, Marketing, and Events teams to develop innovative dining concepts and revenue-generating promotions.
Monitor guest feedback, market trends, and competitor activities to continuously enhance the hotel's culinary offerings.
Ensure full compliance with hotel policies, health and safety regulations, and Accor operational standards.
Qualifications
Minimum 8 years of culinary leadership experience in an international luxury hotel, including at least 3 years as an Executive Chef or Executive Sous Chef.
Proven experience leading multi-outlet kitchens, banquet operations, pastry, stewarding, and large culinary teams.
Strong passion for culinary innovation, menu development, and wellness-focused cuisine.
Demonstrated success in food waste management, sustainable culinary practices, and responsible sourcing.
Proven experience creating innovative menus and continuously developing meeting, banquet, and event dining concepts.
Strong knowledge of HACCP, Food Safety & Hygiene, quality assurance, and regulatory compliance.
Excellent leadership, coaching, mentoring, and team development skills.
Strong business and financial acumen with experience managing food cost, labor cost, budgets, and profitability.
Excellent communication, planning, problem-solving, and organizational skills.
Must be able to read, write, and communicate effectively in both Thai and English.
Additional Information
Employee benefit card offering discounted rates at Accor hotels worldwide.
Develop your talent through Accor’s learning programs.
Opportunity to grow within your property and across the world!
Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.
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